Gaz is a traditional sweet of Isfahan, and its special souvenir. Its origin dates back to the Safavid era. In the preparation of Gaz, sugar, glucose, egg whites, nuts such as pistachios and almonds, and rosewater or angelica extract are used. In traditional Isfahani Gaz, a substance called "Gazangabin" was used instead of sugar and glucose to create sweetness. The name Gaz is, therefore, driven from Gazangabin.

Gazangabin is itself a type of "Angabin." Angabin is a mastic and gum-like substance naturally formed on thorny bushes. There are various types of that: "Taranjabin," "Gazangabin," and "Shirkhesht." Since the Gaz produced with Gazangabin is very expensive, it has been replaced with sugar and glucose.

Gaz in Isfahan is prepared in bite-sized (Loghmeh-ee) and floured (Aardi) types. The price of Gaz varies depending on the quality of its production and the percentage of nuts used in it. Bite-sized Gaz is sold in plastic packages, while Gaz-e Aardi is sold in boxes, wherein it is covered with flour to preserve its freshness.